Ingredients:
Crust:
2 cups almonds
1 cup dates soaked 30 minutes, drained
1/4 cup cocoa powder
pinch salt
Caramel Layer:
1/2 cup almond butter
1/2 cup coconut butter
1/4 cup cacao butter
1/2 cup agave nectar
1 tablespoon vanilla essence
pinch salt
Garnish with cacao nibs, or desiccated coconut
Procedures:
To form crust, process almonds, dates, cocoa powder and salt in
food processor.
Press into glass pan.
To form caramel layer process almond butter, cacao butter, agave
nectar and coconut butter in food processor until smooth.
Spread on top of crust layer. Top immediately with coconut and
cacao nibs, pressing them into the caramel layer so they stick.
Press in 8 x 8 square pan. Freeze until ready for serving.
Saturday, April 28, 2012
Carmine's Eggplant Parmigiana
Ingredients:
Teflon bread loaf pan (8-by-4-inch)
Frying pan with 2-inch sides
3 cups vegetable oil
1 pound flour
Salt and pepper, to taste
1 quart marinara sauce (32 ounces)
1 1/2 cup Romano cheese (grated)
1 to 2 black skin eggplant (medium-size and firm)
1 dozen eggs (beaten)
1/2 cup Italian parsley, chopped
2 to 3 cups mozzarella cheese (grated)
Procedures:
Heat 2 cups of vegetable oil to 350 degrees. Slice the eggplant very thin, but without making any holes in each slice. Season the flour with salt and pepper, to taste. Take each slice of eggplant
and run through the seasoned flour. Repeat this step until all of the eggplant is floured.
Beat the eggs well and add half cup of Romano cheese, chopped parsley and salt and pepper to taste. Next, drag one slice of floured eggplant into the seasoned egg mixture until the eggplant
is completely coated.
Immediately, and very carefully, place each slice of the coated eggplant into the properly heated oil. Do not crowd with too many slices, as you will need to allow each slice to brown evenly on
both sides. When evenly browned, place the cooked eggplant slices onto several layers of paper towels. This could be done earlier in the day and even the day before.
Take two ounces to three ounces of marinara sauce and ladle it onto the bottom of the baking pan. Start building the layers with the eggplant slices and mold the eggplant as to create a layer and
thoroughly cover all of the sauce. Continue to add marinara sauce on top of the eggplant and then spread it evenly over the top surface. Sprinkle with a quarter of the grated mozzarella and a
tablespoon of grated cheese. Add another layer of eggplant followed by more marinara, grated cheese and Romano cheese. Continue building these layers until the baking mold is filled to the top.
Finish the top with more marinara and grated cheese. Cover with plastic wrap and then tin foil. Bake at 325 degrees Fahrenheit for approximately one hour. To test, submerge a thin skewer into the
center for 15 seconds. Pull out the skewer and place on the palm of your hand to make sure it is hot in the center. Allow to settle for one hour and then cut into pieces. Serve with marinara and grated cheese.
Serves 4-6
Teflon bread loaf pan (8-by-4-inch)
Frying pan with 2-inch sides
3 cups vegetable oil
1 pound flour
Salt and pepper, to taste
1 quart marinara sauce (32 ounces)
1 1/2 cup Romano cheese (grated)
1 to 2 black skin eggplant (medium-size and firm)
1 dozen eggs (beaten)
1/2 cup Italian parsley, chopped
2 to 3 cups mozzarella cheese (grated)
Procedures:
Heat 2 cups of vegetable oil to 350 degrees. Slice the eggplant very thin, but without making any holes in each slice. Season the flour with salt and pepper, to taste. Take each slice of eggplant
and run through the seasoned flour. Repeat this step until all of the eggplant is floured.
Beat the eggs well and add half cup of Romano cheese, chopped parsley and salt and pepper to taste. Next, drag one slice of floured eggplant into the seasoned egg mixture until the eggplant
is completely coated.
Immediately, and very carefully, place each slice of the coated eggplant into the properly heated oil. Do not crowd with too many slices, as you will need to allow each slice to brown evenly on
both sides. When evenly browned, place the cooked eggplant slices onto several layers of paper towels. This could be done earlier in the day and even the day before.
Take two ounces to three ounces of marinara sauce and ladle it onto the bottom of the baking pan. Start building the layers with the eggplant slices and mold the eggplant as to create a layer and
thoroughly cover all of the sauce. Continue to add marinara sauce on top of the eggplant and then spread it evenly over the top surface. Sprinkle with a quarter of the grated mozzarella and a
tablespoon of grated cheese. Add another layer of eggplant followed by more marinara, grated cheese and Romano cheese. Continue building these layers until the baking mold is filled to the top.
Finish the top with more marinara and grated cheese. Cover with plastic wrap and then tin foil. Bake at 325 degrees Fahrenheit for approximately one hour. To test, submerge a thin skewer into the
center for 15 seconds. Pull out the skewer and place on the palm of your hand to make sure it is hot in the center. Allow to settle for one hour and then cut into pieces. Serve with marinara and grated cheese.
Serves 4-6
Panera Bread Grilled Steak Salad with Giant Croutons
Ingredients:
1 tablespoon vegetable oil
1 1/2 pounds 1" thick beef tenderloin steaks
1 Panera Sourdough baguette
extra-virgin olive oil
blue cheese sprinkles (optional)
1 10oz bag baby spinach leaves
1 head red leaf lettuce
1 16oz can mandarin oranges
1 cup crumbled blue cheese (about 4 ounces)
3/4 cup sliced almonds (about 3 ounces)
1/2 medium red onion, thinly sliced into rings
Your favorite Poppy-seed salad dressing
Procedures:
For the grilled steak, rub both sides of each steak lightly with vegetable oil, and then season with salt and pepper. Grill steaks on one side, turn and finish grilling to desired doneness. (About 5 minutes on each side for medium rare.) Transfer steaks to platter to stand until cool, about 15 minutes. Cover and refrigerate until well chilled. Just before serving, slice each steak diagonally into thin pieces.
If you prefer, coat the bottom of a large, heavy skillet with 1 tablespoon of vegetable oil and place over medium-high heat. When the oil is hot but not smoking, add the steaks and cook on both
sides to desired doneness. (About 5 minutes on each side for medium rare.) Prepare the steaks for serving as above.
For the giant croutons, cut bread into slices 3/4" to 1" thick. Place the slices in a single layer on a baking sheet and bake slowly in a 300° F oven until they are lightly browned and crisp (approximately 25-30 minutes). For extra flavor, lightly brush each slice with olive oil after they have baked for 15 minutes. If you wish, sprinkle blue cheese crumbles over the slices for the last
minute or so of baking, just until the cheese softens.
For the salad, mix all the salad ingredients in a large salad bowl. Add dressing and toss to coat. Divide salad equally and arrange on six plates. Top with slices of grilled beef. Add a giant crouton to
the side of each plate and serve immediately.
Makes 6 servings
1 tablespoon vegetable oil
1 1/2 pounds 1" thick beef tenderloin steaks
1 Panera Sourdough baguette
extra-virgin olive oil
blue cheese sprinkles (optional)
1 10oz bag baby spinach leaves
1 head red leaf lettuce
1 16oz can mandarin oranges
1 cup crumbled blue cheese (about 4 ounces)
3/4 cup sliced almonds (about 3 ounces)
1/2 medium red onion, thinly sliced into rings
Your favorite Poppy-seed salad dressing
Procedures:
For the grilled steak, rub both sides of each steak lightly with vegetable oil, and then season with salt and pepper. Grill steaks on one side, turn and finish grilling to desired doneness. (About 5 minutes on each side for medium rare.) Transfer steaks to platter to stand until cool, about 15 minutes. Cover and refrigerate until well chilled. Just before serving, slice each steak diagonally into thin pieces.
If you prefer, coat the bottom of a large, heavy skillet with 1 tablespoon of vegetable oil and place over medium-high heat. When the oil is hot but not smoking, add the steaks and cook on both
sides to desired doneness. (About 5 minutes on each side for medium rare.) Prepare the steaks for serving as above.
For the giant croutons, cut bread into slices 3/4" to 1" thick. Place the slices in a single layer on a baking sheet and bake slowly in a 300° F oven until they are lightly browned and crisp (approximately 25-30 minutes). For extra flavor, lightly brush each slice with olive oil after they have baked for 15 minutes. If you wish, sprinkle blue cheese crumbles over the slices for the last
minute or so of baking, just until the cheese softens.
For the salad, mix all the salad ingredients in a large salad bowl. Add dressing and toss to coat. Divide salad equally and arrange on six plates. Top with slices of grilled beef. Add a giant crouton to
the side of each plate and serve immediately.
Makes 6 servings
Subscribe to:
Posts (Atom)